Yields - 12 Muffins
2 Cups Almond Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Pink Salt
1 Tbsp Xylitol
1 Tsp Vanilla Extract
1/2 Cup Strawberries
1/2 Cup Heavy Cream
1/2 Cup Melted Butter
2 Tbsp Ricotta Cheese
2 Eggs
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Pink Salt
1 Tbsp Xylitol
1 Tsp Vanilla Extract
1/2 Cup Strawberries
1/2 Cup Heavy Cream
1/2 Cup Melted Butter
2 Tbsp Ricotta Cheese
2 Eggs
Step 1) Preheat oven to 350 F
Step 2) Combine all of the dry ingredients in a mixing bowl, set aside
Step 3) Combine all of the wet ingredients in a bowl
Step 4) Slowly add the dry ingredients to the wet, mixing as you go
Step 5) Line a muffin tin with liners then distribute the mixture into each mold
Step 6) Bake the tin in the oven for 20 Minutes, then allow it to cool for 10 minutes
Step 2) Combine all of the dry ingredients in a mixing bowl, set aside
Step 3) Combine all of the wet ingredients in a bowl
Step 4) Slowly add the dry ingredients to the wet, mixing as you go
Step 5) Line a muffin tin with liners then distribute the mixture into each mold
Step 6) Bake the tin in the oven for 20 Minutes, then allow it to cool for 10 minutes